JELLY ROLL
A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.
Provided by Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
- With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
- Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
- Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
OLD SOUTH JELLY ROLL CAKE
A true taste of the Old South! Trying different jams with this makes it new each time! From Paula's Home Cooking.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl beat egg whites until stiff but not dry and set aside.
- In another bowl, beat the egg yolks until light.
- Gradually add the sugar and vanilla, and mix well.
- Sift together the flour, baking powder, and salt.
- Add the sifted flour mixture to the egg yolk mixture.
- Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
- Bake for 8 to 10 minutes or until the cake is golden.
- Loosen up edges of cake, invert cake onto a towel dusted with confectioners sugar.
- Carefully peel wax paper off cake.
- Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
- Begin with the narrow side and roll the cake and towel up together.
- Cool cake on rack, seam side down, for 10 to 15 minutes.
- Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
- Sprinkle with confectioners sugar or cover with whipped cream.
- Enjoy!
Nutrition Facts : Calories 271.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 154.9, Carbohydrate 56.8, Fiber 0.7, Sugar 38.6, Protein 4.3
SIMPLE JELLY ROLL CAKE
Make and share this Simple Jelly Roll Cake recipe from Food.com.
Provided by Jrat1582
Categories Dessert
Time 27m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
- Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
- To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.
Nutrition Facts : Calories 124.3, Fat 3.2, SaturatedFat 1, Cholesterol 132.2, Sodium 44, Carbohydrate 18.8, Fiber 0.2, Sugar 12.8, Protein 4.7
JELLY ROLL CAKE
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
- In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g
NANA'S OLD FASHIONED JELLY CAKE
This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.
Provided by JAYJOSE
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 113.4 g, Cholesterol 76.8 mg, Fat 21.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 724.3 mg, Sugar 82.2 g
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